Cream Cheese Brownies
Whether you’re a fan of sweets or not, you will LOVE these brownies. I was just looking for a way to get rid of some extra cream cheese from a birthday cake and came upon this idea. Of course I prefer chocolate dessert over anything on
most all days, but these brownies are a truly magnificent and beautifully balanced mix of chocolate and cream cheese.
I made these brownies three times in two weeks. My mom and niece loved them so much I ended up making a batch just for them. Also not only are they crazy delicious (yes, even more so than Mr. Pibb and Red Vines) but they look so gorgeous!
1/3 cup semi-sweet chocolate chips
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon vanilla extract
Melt chocolate chips with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/2 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 1/2 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the vanilla.
Spread half of the chocolate batter into an 8×8 inch greased baking pan. I used a pyrex pan and Pam and it worked greatSpread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture.
Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares.
These are so beautiful and fluffy. Things got reeeeal steamy up in here.